Skinny Pumpkin Streusel Cake

Skinny Pumpkin Streusel Cake


  • 2 cups Kodiak Cakes buttermilk pancake mix
  • 1/2 cup white granulated sugar substitute (I use Lakanto Monkfruit Classic Sweetener) 
  • 1/2 Tbsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened almond milk or cashew milk
  • 1/4 cup unsweetened applesauce
  • 1 (15 oz.) can 100% pure pumpkin purée
  • Streusel Ingredients:
  • 4 Tbsp Land o’ Lakes light butter made with Canola oil, melted
  • 1/2 cup + 2 Tbsp all-purpose flour ( I use Gold Medal) 
  • 1/4 cup zero point brown sugar substitute ( I use Lakanto Monkfruit Golden Sweetener)
  • 1/3 cup white granulated sugar substitute ( I use Lakanto Monkfruit Classic Sweetener) 
  • 1 Tbsp ground cinnamon


  1. Preheat oven to 350 degrees. Spray a 9×13 pan with nonstick cooking spray.
  2. In a large mixing bowl combine, kodiak pancake mix, baking powder, salt, sugar substitute and pumpkin pie spice and cinnamon. Stir to incorporate.
  3. Stir in pumpkin, unsweetened applesauce, vanilla and almond milk until mixed.
    Pour into pan. Set aside.
  4. To make the streusel: In a medium bowl, whisk together flour, granulated sugar substitute, brown sugar substitute, and cinnamon.
  5. Add the melted butter and mix with a fork until the mixture is a bit moistened and crumbs form. 
  6. Sprinkle streusel crumbles over the top of cake.
  7. Bake for 25-30 minutes or until toothpick comes out clean when inserted.
  8. Remove from oven and let it cool for 10 minutes on the counter

Servings: Makes 8 (1/8th of the 9×13 pan) servings

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